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Bone-In Poultry


Deep-frying is a classic preparation for bone-in poultry — it adds crunch to the skin, leaving the meat juicy and flavorful.

Boneless Poultry


Tender poultry is a natural for the deep fryer. Dip boneless strips into flour or batter and fry until crispy and cooked through.

Ground Meat


Rich, deep-fried croquettes are one of the best uses of ground meat. Bind cooked ground meat with a thick white béchamel sauce, form into small balls, then bread and fry.